Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression

Santos, YJD; Silva, ACA; de Carvalho, RA; Colnago, LA; Vanin, FM

Santos, YJD; Vanin, FM (通讯作者)，Univ Sao Paulo, Fac Anim Sci & Food Engn USP FZEA, Food Engn Dept, Lab Bread & Dough Proc LAPROPAMA, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil.

MICROCHEMICAL JOURNAL, 2023; 195 ():

Abstract

There are several reports of the potential benefits of phenolic compound (PC) in food products, due to their antioxidant activities (AC). However, in ......

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